• Preheat the oven to 350ºF. Butter a bundt pan and sprinkle with plain, unseasoned breadcrumbs (or flour) to prevent cake from sticking to the pan.
  unseasoned breadcrumbs or flour

Steep the Tea

• Bring 1 ½ cups of water to a boil and steep tea for 10-15 minutes until very strong. Remove and discard tea bags. Allow tea to cool slightly while you mix cake batter.
  3 bags of black tea, 1 ½ cups water

Make the Cake

• In a small bowl, stir together flour and baking powder and set aside.
  3 cups all-purpose flour, 1 tablespoon baking powder
•  In the bowl of stand mixer fitted with the paddle attachment , add the sugar and turn mixer on medium speed.
  ¾ cup granulated sugar
• Add eggs one at a time until blended.
  4 large eggs
• Slowly pour in the oil then add in honey.
  ½ cup canola oil, ¾ cup dark honey
• Turn mixer speed to low and alternate adding flour mixture and tea, beginning and ending with flour.
• Once flour is fully incorporated, add in spices, cocoa powder, and salt.
  1 teaspoon ground cloves, 3 teaspoons ground cinnamon, 3 teaspoons ground ginger, 3 teaspoons unsweetened cocoa powder, ½ teaspoon kosher salt
• Mix in dissolved baking soda on low just until fully incorporated.
  ½ teaspoon baking soda
• Pour batter into prepared pan and bake for 45 minutes or until a toothpick inserted into center comes out clean. Set aside to cool completely before frosting.

Make the Frosting

• In the bowl of stand mixer fitted with whisk attachment, whip together the butter, goat cheese, and honey for 1 minute.
  4 tablespoons salted butter, 4 ounces fresh goat cheese, 1 teaspoon dark honey
• With mixer off, add in powdered sugar and salt. Turn mixer on low at first to prevent sugar from flying everywhere, then turn speed to medium and mix for 1 minute.
  2 cups powdered sugar, ¼ teaspoon kosher salt
• Once cake has cooled completely, remove from the pan and spread frosting on top, allowing some to drizzle down the sides and middle.

  Garnish with figs, slice it up and dig in!
  1 pint fresh figs